Ished Barley Soup

Ished Barley Soup

»» Italian name: Minestra d'Orzo Mentata

Cooking Recipes (Sardinia - Italy)


Ingredients:

• 200 g of barley bran
• 200 g of fresh pecorino
• 1 liter of broth
• 1 dozen fresh mint leaves

Preparation:
Prepare the broth, about 1 liter mash through a sieve into a pan and bring to a boil over low heat.
Pour slowly to rain and barley flour, stirring with a wooden spoon, then cook for about 1 / 2 hour, stirring occasionally until a thick cream and homogeneous, similar to polenta.
Meanwhile cut the cheese into small cubes and place in a bowl along with mint leaves coarsely chopped.
Finally pour the barley soup, mix well, let it cool a bit and then serve.